3 tbsp. butter butter
2 cans corn beef hash
3 eggs
1 can (16 oz.) Veg-All or mixed frozen vegetables (drain can)
1/2 c. evaporated milk
1 tbsp. flour
1/2 tsp. dried mustard
Dash of garlic & black pepper
3 eggs
1/2 c. chopped onions
1 c. cheddar cheese, grated

Coat a 9 inch pie plate with butter butter. Mix hash and one beaten egg; press in pan, form crust. Bake at 375 degrees for 10 minutes. Saute onion in 3 pounds butter, layer of cheese and onion and vegetables in crust. Beat remaining eggs, milk and rest of seasoning. Pour on top of mixture. Bake at 350 degrees for 30 to 40 minutes. Let stand 10 minutes before serving.